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Chocolate Peanut Butter Cup Cookie Dough Truffles

Indulgent truffles filled with cookie dough and peanut butter cups, coated in chocolate, and drizzled with peanut butter and chocolate.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 35 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the truffles
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 1/4 cup all purpose flour (heat treated) Important to heat treat for safety.
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 Tablespoon + 1 teaspoon milk
  • 35 pieces Reese's peanut butter cup minis
  • 1 (10 ounce) bag white chocolate melting wafers
  • 1/4 cup peanut butter chips
  • 1/4 cup chocolate chips
  • 1 teaspoon shortening, divided

Method
 

Preparation
  1. In a large mixing bowl, beat the butter, sugars, and vanilla until creamy.
  2. Stir together the flour, cocoa powder, and salt.
  3. Mix into the butter mixture along with the milk until a soft dough forms.
  4. Roll the dough into 35 equal balls.
  5. Flatten the dough balls slightly.
  6. Place a peanut butter cup in the center and fold the dough around the candy.
  7. Roll again into a ball shape and place on a wax paper lined tray.
  8. Refrigerate at least 30 minutes.
Coating
  1. Melt the white chocolate according to the package directions.
  2. Drop one cookie dough truffle at a time into the melted chocolate.
  3. Lift out with a fork and tap the excess chocolate off on the side of the bowl.
  4. Place on a wax paper lined tray until set.
  5. Place the peanut butter chips and 1/2 teaspoon shortening in a microwave safe bowl.
  6. Heat for 30 seconds and stir until creamy.
  7. Heat again for 15-20 seconds if needed.
  8. Spoon the melted peanut butter chips into a plastic baggie with one tip cut off.
  9. Drizzle over the tops of the cookie dough truffles.
  10. Repeat these steps with the chocolate chips and 1/2 teaspoon shortening.
  11. Let set.

Notes

Store in a container on the counter for 1-2 days or refrigerate in a sealed container for up to 7 days. Freezing: Lay on a tray to freeze firm, then transfer to a freezer-safe container for up to one month; thaw in the refrigerator before bringing to room temperature.